Fruit

Fruit Tart with Vanilla Bean Pastry Cream

When I was asked to bring fruit to a little gathering of Sunday school ladies, I don’t know if this is what she had in mind.  But I’d been itching to make a proper dessert for a while, so this is what I brought.  Beats the pants off of a fruit salad, I’d say.

Making pastry cream is one of those “miracle in the kitchen” moments when you smile and marvel at what can become of eggs, milk, sugar and heat!  One minute on the stove you’re whisking, being careful not to stir too quickly to avoid spilling the thin mixture, then it’s suddenly a thickened pot of deliciousness!  Pastry cream is easy, as long as you can devote a little bit of undivided attention to it.  If you don’t whisk, whisk, whisk while its cooking you’ll end up with lumps, which are not what you want in a pastry cream.  You also have to let it cool for at least 2 hours in the fridge.  If you have time and patience, you can make pastry cream.

Recipes for the tart crust and pastry cream came from Martha Stewart’s Baking Handbook.  I had no problems with the pastry cream.  The crust was another story entirely.  After preparing the dough, I wrapped it in plastic wrap and put it in the fridge.  At this point I already had my doubts.  It was so crumbly and dry.  After chilling overnight (which the recipe says is fine) it was so dry that it was impossible to roll out.  And I mean impossible.  It crumbled.  All over the place.  I ended up just pressing it into the tart pan.  I blind baked it, worrying the entire time that I’d have to do it over again.  But it came out of the oven looking fine.  I figured that since it was going to be filled with pastry cream and topped with fruit, a less than stellar crust was OK.  It turned out to be a bit difficult to slice, and it did crumble easily, but it tasted great.  But I am in search of the perfect tart dough now.

You can use any fruit you like.  I used blueberries, raspberries and kiwi.  I also bought strawberries, but didn’t end up having room for them.  So I made baby food with them…something that was not a big hit.  But that’s a story for another blog.

I glazed the top of the finished tart with apricot jam that I’d heated and thinned with a little water to give it a nice sheen.  It doesn’t interfere with the taste at all.

Tart Dough and Pastry Cream From Martha Stewart’s Baking Handbook

Tart Dough

NOTE: The instructions below would work in an ideal baking world.  I had to press my crumbling dough into the tart pan, much like a graham cracker crust.  If you cannot roll this dough, the pressing method works fine, but does not yield a tender crust.  I might be inclined to tell you to simply use your favorite pie dough recipe in place of this one.  Sorry, Martha.

Ingredients

  • 6 tablespoons butter, room temp
  • 1/2 cup powdered sugar
  • 2 large egg yolks
  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 2 teaspoons heavy cream

Directions

  1. In the bowl of an electric mixer with a paddle attachment, combine butter and powdered sugar on low speed until combined, about 2 minutes.
  2. Add egg yolks and mix until incorporated.  Add 3/4 cup flour and mix on low speed until just incorporated.  Add remaining 3/4 cup flour, salt and cream, and mix until flour is no longer visible, about 1 minute.
  3. Turn dough onto plastic wrap and shape into a flattened disk.  Wrap and refrigerate for at least 2 hours or overnight.
  4. When ready to make your tart shell, preheat oven to 375°F, remove dough from the fridge, roll out to 1/4 inch thick and at least 2 inches wider in diameter than your tart pan (so 13 inches for an 11 inch pan, 11 inches for a 9 inch pan).
  5. Drape dough over pan, press into the pan, remove excess by rolling a rolling pin over the top edge to trim dough.
  6. Blind Bake: Prick dough lightly with a fork in several places.  Lay a piece of parchment over the dough, fill with pie weights or dried beans.  Bake for 20 minutes, remove parchment and weights, bake for another 5-10 until slightly browned.  Let cool.

Pastry Cream

Ingredients

  • 2 cups whole milk
  • 1/2 cup sugar
  • 1 vanilla bean, split lengthwise, seeds scraped
  • pinch of salt
  • 4 egg yolks
  • 1/4 cup cornstarch
  • 2 tablespoons butter, cut into cubes

Directions

  1. In a medium saucepan, combine milk, 1/4 cup sugar, vanilla bean and seeds, and salt.  Cook over medium heat until mixture just comes to a simmer.
  2. In a medium bowl, whisk eggs yolks, cornstarch, and remaining 1/4 cup sugar.  Whisking constantly, slowly pour about 1/2 cup hot milk mixture into the egg mixture.  Continue adding milk mixture, a little at a time, to the egg mixture, whisking constantly, until it has all been incorporated.
  3. Pour mixture back into the saucepan and cook over medium-high heat, whisking constantly, until mixture thickens, about 2 minutes.  Remove and discard vanilla bean.
  4. Transfer to the bowl of an electric mixer with paddle attachment.  Add the butter and beat on medium speed until the butter melts and the mixture cools slightly, about 5 minutes.
  5. Pour pastry cream into a bowl and press plastic wrap directly onto the surface (so it doesn’t form a skin).  Refrigerate until chilled, at least 2 hours or up to 2 days.
  6. Just before using, whisk until smooth.

Fruit Tart

Ingredients

  • 1 baked tart shell
  • 1 batch pastry cream
  • Assorted fruits, rinsed and dried (a heaping cup each blueberries, raspberries and 3 kiwi fruits sliced with skin removed)
  • 1/4 cup apricot jam, warmed with 1-2 tablespoons water

Directions

  1. Brush jam over crust, just to coat, to keep it from becoming soggy.  Let dry for 20 minutes.
  2. Spread pastry cream in shell and smooth the top, fill almost to the top edge of the shell.
  3. Arrange fruit on top of pastry cream and then brush top of the fruit with more jam.  Chill until ready to serve.

Cinnamon Sugar Peach Cake

When I came across this recipe I practically ran to the kitchen to begin making it.  I took out a stick of butter, 2 eggs and buttermilk to bring them to room temperature.  Since my little guy was asleep, I couldn’t make it to the store to get the one ingredient I lacked…fresh peaches.  So I used…canned peaches.  Did you just cringe?  I’m embarrassed, especially when there are fresh, juicy peaches available about a mile from my house.  While I am sure fresh peaches would have been better, the cake still turned out wonderfully.  That means you can make this in the dead of winter, when peaches aren’t so abundant.

Thanks to Ina Garten, one of my favorite Food Network people, for this recipe.  Her recipe calls for sour cream, which I did not have.  I substituted 3/4 cup of buttermilk and 1/3 cup softened butter.  I think it would have been fine to use 1 cup of buttermilk without the additional butter.

This cake can be eaten for dessert with a scoop of vanilla ice cream, or for breakfast.  Enjoy!

Cinnamon Sugar Peach Cake

Courtesy of Ina Garten, foodnetwork.com

Ingredients

  • 1/2 cup + 1/3 cup of softened butter
  • 1 cup + 1/2 cup sugar
  • 2 eggs
  • 3/4 cup buttermilk
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 large can of peaches, drained and rinsed
  • 1/2 cup pecans
Directions
  1. Preheat the oven to 350° F. Grease a 9-inch-square baking pan.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the all the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the buttermilk and vanilla, and mix until the batter is smooth.
  3. In a separate bowl, sift together the flour, baking soda, baking powder and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined.
  4. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
  5. Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture.
  6. Spread the remaining batter on top, arrange the remaining peaches on top and sprinkle with the remaining sugar mixture and the pecans.
  7. Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

Vanilla Bean Panna Cotta with Fresh Berries

In my quest for a patriotic dessert to make in honor of the Fourth of July, I came across many that utilize summer’s bounty of red and blue berries.  It just wasn’t the Fourth as a kid without a flag cake!  This red, white and blue dessert is a bit fancier than flag cake, and is really much easier.  No fruity stars and stripes here.  Just classically beautiful and incredibly good.

Panna cotta is Italian for cooked cream.  It has always seemed a little daunting to me, but this is truly one of the easiest desserts I have ever made.  The ability to make this days in advance is appealing to me…as someone who tends to stress before having guests.  Make these early and that’s one less thing to worry about the day of your party.

You can probably tell by the ingredient list that this is not a dessert you would enjoy every night of the week.  It is so very rich, so wonderfully creamy and perfectly smooth.  If you don’t have vanilla beans, then you can use a teaspoon of vanilla extract or ,better yet, vanilla bean paste which would give you the nice specks in this otherwise pure white dessert.  Enjoy!

Vanilla Bean Panna Cotta with Fresh Berries

From Everyday Italian by Giada De Laurentiis

Ingredients

  • 1 cup whole milk
  • 1 tablespoon unflavored gelatin
  • 3 cups whipping cream
  • 1/3 cup honey
  • 1 tablespoon sugar
  • 2 vanilla beans, split
  • pinch of salt
  • Assorted fresh berries

Directions

  1. Place the milk in a heavy, small saucepan.  Sprinkle gelatin over the top and let sit for 5 minutes.
  2. Stir over medium heat until gelatin dissolves, but milk does not boil, about 5 minutes.
  3. Add the cream, honey, sugar, vanilla beans and salt.  Stir over heat until sugar dissolves.  Remove vanilla beans and scrape out seeds into the mixture.  Stir to distribute.
  4. Remove from the heat and divide the cream mixture into 6-8 cups (wine glasses are pretty, but dessert cups or ramekins are fine).
  5. Cover and refrigerate until set, at least 6 hours and up to 2 days.
  6. Garnish with berries and a sprig of mint.

Mixed Berry Bars

Recently I made these blackberry pie bars again.  The recipe is from Rebecca Rather’s cookbook The Pastry Queen.  Buy it.  This time around I found the bottom crust to be a little on the thick side, and there was an awful lot of filling.  These bars are so substantial that they are best eaten from a plate with a fork.  These are one of the best things you will ever put in your mouth.  Ever.  They are just really decadent and I thought it would be nice to have the same flavors, but in a bar that was a little easier to eat.

So, with some extra berries I decided to make the bars again with a thinner crust, and less filling.  Since I only had a small bag of frozen blackberries I used a combination of blackberries, blueberries and strawberries.  A total of 4 cups of any berries would do.  As with the Pastry Queen’s recipe, thaw and drain any frozen berries that you’re using.

I found these bars to be much easier to just pick up and eat.  There are tons of things you could do with these.  Use different combinations of berries, maybe use peaches, add some ground pecans, almonds or walnuts to the crust and/or crumb topping or even play with spices…cinnamon, nutmeg, cardomom.  Oh, the sweet and delicious possibilities!  I might try a small batch in an 8×8 pan so that I can try more of these variations without having too many extra goodies around the house.

I find these to be extra special served with a small (or maybe a rather large) scoop of Bluebell Homemade Vanilla ice cream.  Enjoy!

Mixed Berry Bars

Adapted from Rebecca Rather’s Blackberry Pie Bars

Ingredients

Crust and Topping

  • 1 1/2 cups flour
  • 1 1/2 sticks (3/4 cup) cold butter, cup into cubes
  • 3/4 cup sugar
  • 1/4 teaspoon salt

Filling

  • 2 eggs
  • 1 cup sugar
  • 1/2 cup sour cream, regular or light
  • 1 teaspoon vanilla
  • 1/2 cup flour
  • 4 cups berries (any combination you like, make sure to thaw and drain any frozen berries)

Directions

For the crust and topping:

  1. Preheat the oven to 350F. Grease a 9×13-inch baking pan.
  2. Combine the flour,sugar and salt in a food processor fitted with the metal blade. Process until fully combined. Add the butter to the flour mixture and process until the butter is evenly distributed,but the mixture is still crumbly.
  3. Reserve 1 cup of the crumb mixture for the topping. Press the remaining crumbs into the bottom of the prepared pan. Bake the crust for 12-15 minutes,or until it is golden brown. Cool for at least 10 minutes.

Filling:

  1. Whisk the eggs and sugar together in a large bowl,
  2. Add the sour cream, flour and salt. Gently fold in the berries.
  3. Spoon the mixture evenly over the crust. Sprinkle the reserved crumbs evenly over the top.
  4. Bake 50 minutes to 1 hour,or until the crust is lightly browned. Cool for at least 1 hour before cutting.

 

Apple Cake

The past week has been a very eventful and exciting one.  A week ago today, we headed to the hospital to welcome this little guy into the world.  Despite his surprise arrival eight days early, we could not be happier that he is finally here.

Since the arrival of Carson, I haven’t been doing much cooking or baking.  Carson was born on Sunday and Ben’s parents and my mom made it to Amarillo in time to be some of the first to meet him.  My parents have been here since then and my mom has been making breakfast, lunch and dinner for us as well as cleaning up and doing laundry for me.  I don’t know how we’re going to survive once they leave this afternoon!  Thankfully Ben’s parents and Aunt Claire will be here on Tuesday, so we won’t be on our own for long.

Last night Patti brought over a pork roast, rolls and gravy; my mom made mashed potatoes and a salad; and my mom and I made this apple cake.  It was a simple dessert and I’m planning to make it again for Thanksgiving.  The ingredient list is short, and there are no special skills required to make this cake…which is more tart- or pie-like, really.  I found the recipe here on A Whisk and a Spoon.

We ate the cake with a scoop of Blue Bell vanilla ice cream.  It was the perfect combination.

Apple Cake

Courtesy of A Whisk and a Spoon

Ingredients

  • 8 tablespoons (1 stick) unsalted butter, plus more for greasing pan
  • 2 large eggs
  • 1 cup sugar
  • 1 vanilla bean, split, seeds scraped and reserved
  • 1 1/4 pounds (3 to 4 small to medium) Granny Smith apples
  • 1/2 cup AP flour, plus mor for dusting the pan
  • 2 teaspoons baking powder
  • 1/2 cup milk, at room temperature
  • Powdered sugar for dusting

Directions

  1. Heat oven to 375 degrees. Line the base of an 8-inch springform pan with parchment, then smear with thick layer of butter. Dust with flour; turn pan over and tap lightly to remove excess flour.  Melt butter in small saucepan (you can take it a step further and lightly brown it, if you like). Set aside.
  2. Beat together eggs and half the sugar in a bowl (it’s not hard to do by hand). Continue to beat while slowly adding remaining sugar until thick; it should form a ribbon when dropped from a spoon.  Add the vanilla seeds to the batter and add the pod to the melted butter.
  3. Peel, quarter and core apples, then trim ends and slice thinly.
  4. Remove vanilla pod from butter and stir butter into egg-sugar batter. Combine the flour and baking powder, then stir it into batter alternately with milk. Stir in apples, coating every piece with batter. Pour batter into pan, using fingers to pat top evenly.
  5. Bake for 25 minutes, then rotate pan; bake for about 25 minutes more, until cake pulls away from pan and is brown on top; a thin-bladed knife inserted into center will come out clean when it is done. Cool 30 minutes on a rack.
  6. Remove the sides of the springform, cut the cake into wedges and sprinkle with powdered sugar if desired.

Daring Bakers: Ice Cream Petit Fours

This challenge sure snuck up on me…like many other Daring Bakers challenges of the past.  Thankfully I remembered enough in advance to get this dessert completed in time!  We had an option this month to complete one or both of these desserts; ice cream petit fours and baked Alaska.  One day I will try baked Alaska, but I chose to make the petit fours only.

The August 2010 Daring Bakers’ challenge was hosted by Elissa of 17 and Baking. For the first time, The Daring Bakers partnered with Sugar High Fridays for a co-event and Elissa was the gracious hostess of both. Using the theme of beurre noisette, or browned butter, Elissa chose to challenge Daring Bakers to make a pound cake to be used in either a Baked Alaska or in Ice Cream Petit Fours. The sources for Elissa’s challenge were Gourmet magazine and David Lebovitz’s “The Perfect Scoop”.

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Blueberry Muffins

When I first started to get a little crazy about baking in college I asked for this Martha Stewart Baking Handbook cookbook for Christmas.  I used it quite a bit at the beginning as evidenced by the flour crusted on the front cover and bits of food scattered on some of the pages.  Sadly, I haven’t used it as much recently.

This is a beautiful book with lovely photos of every single recipe.  After making these muffins I have a newly rekindled love for this book and for Martha.  I need to take a break from online recipes and get back to my huge collection of cookbooks.  Why have them if I’m not going to use them?  You might know what I’m talking about if you have at least 30 cookbooks, many of which are just sittin’ pretty on a bookshelf, and yet you find yourself searching on the internet when you want to make something.  What a shame!  Let’s get back to loving our cookbooks.

Every recipe in this cookbook is great.  The cinnamon raisin bread is especially delicious and I’ve made it more than just a few times.  It was the first yeast bread I tried that worked!  It has a great cinnamon swirl and lots of juicy raisins.  I am making myself crave it right now, so I might have to go make a loaf or two…

The blueberry muffins were easy to prepare and made my house smell delicious while they baked.  The generous amount of blueberries guarantees at least a few juicy berries in every bite.  I ate these at room temperature and also halved and toasted with a nice spread of butter.  Either way they are wonderful.  Watch the muffins after about 20 minutes, because mine were done after 25.  I did not sprinkle the sugar/nutmeg mixture on the muffins, but think they would be extra yummy with the nice crunch.  Enjoy!

Blueberry Muffins

Martha Stewart’s Baking Handbook

Ingredients

  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
  • 2 cups all-purpose flour, plus more for pan
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups fresh blueberries
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1/2 cup milk
  • ¼ cup sugar
  • 1/4 teaspoon nutmeg

Directions

  1. Preheat oven to 375 F. Generously grease and flour a standard 12-cup muffin pan.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Working over the bowl, toss blueberries in a fine sieve with about 1 1/2 teaspoons flour mixture to lightly coat; set aside the flour mixture and the blueberries.
  3. In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat butter and 1 cup sugar on medium-high speed until light and fluffy, about 3 minutes.
  4. Add eggs, one at a time, beating until combined. Mix in vanilla.
  5. With the mixer on low speed, add reserved flour mixture, beating until just combined.
  6. Add milk, beating until just combined. Do not overmix.
  7. Using a rubber spatula, fold in the blueberries.
  8. Divide batter evenly among the prepared muffin cups.
  9. If desired, in a small bowl, mix together remaining 1/4 cup sugar and nutmeg. Sprinkle sugar mixture on top of muffin batter.
  10. Bake, rotating pan halfway though, until muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 30 minutes. Transfer pan to a wire rack to cool 10 minutes.
  11. Remove from pan and let cool.  Serve warm or at room temperature.

Buttery Jam Cookies

A good friend of mine makes jam every year and brings me a few jars when we see each other.  It is so much better than store bought!  The last time she was in Amarillo, she brought me 2 jars of blueberry jam.  I used one of those jars in these cookies.

These cookies are delicate, cake-like in texture, and are not overly sweet.  This recipe is from TWD, Tuesdays with Dorie.  Members cook their way through Baking from My Home to Yours by Dorie Greenspan. I am not a member of this baking group, but after trying this recipe I may decide to join when they start accepting new members!

I only made slight changes to this recipe.  I drizzled some glaze on the cooled cookies and added sliced almonds to half of the batter.  I would consider pecans next time.  When I mixed in the jam it just didn’t look like quite enough, so I added a little more.  I ended up mixing blueberry jam with a little strawberry rhubarb and the combination was nice.  You really can use any kind or combination of jam, so this is a truly versatile recipe that you can adapt to your personal taste.

These would be perfect with an afternoon cup of coffee or tea, and I even think you could pull off eating them for breakfast.  Enjoy!

Buttery Jam Cookies

Adapted from Dorie Greenspan

Ingredients

Cookies:

  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 8 tbsp. (1 stick) unsalted butter, at room temperature
  • 2/3 cup sugar
  • 1 large egg
  • 2 tbsp. whole milk
  • 1 tsp. vanilla extract
  • 1/3 cup jam (any flavor)
  • ¼ cup sliced almonds (optional)

Glaze:

  • 1 cup powdered sugar
  • 1 ½ tablespoons milk
  • 1 teaspoon almond extract

Directions

  1. Preheat the oven to 375 degrees F and place two racks in the oven, one in the upper third of the oven and one in the lower third of the oven. Line two cookie sheets with parchment paper and set aside.
  2. Sift together the flour, baking powder, ginger, cinnamon and salt. Set aside.
  3. In the bowl of an electric mixer, with the paddle attachment, beat the butter and sugar (on high speed) for 2 to 3 minutes until light and fluffy. Add the egg and beat on high speed for an additional minute. Add the milk and the vanilla extract and beat on high speed for 30 seconds. Add the jam and beat on low speed for 1 minute. Add the dry ingredients, with the mixer on low speed, just until they’re mixed in. Stir in almonds here if using.  The dough will be extremely thick and stiff.
  4. With a an ice cream scoop or a teaspoon, drop spoonfuls of the dough onto baking sheets, forming cookies that are about 1 inch to 1-1/2 inches in size.
  5. Bake the cookies for 10 minutes, rotating the trays from top rack to bottom rack halfway through.
  6. Once baked, let the cookies sit on the pan for a minute or two and then remove to a wire rack and let cool completely.  Drizzle with glaze if desired.

Peach Puzzle

My sister Sarah is visiting us for a few days in Amarillo.  She got me this cookbook, America’s Best Lost Recipes, for my birthday.  One of the recipes that caught her eye when she looked through it was this peach puzzle.  We had no choice but to try it out when she was here.

It’s basically like an upside down peach cobbler, but with a few twists.  The peaches are left whole…pits and all.  The crust ends up on the bottom instead of the top.  And a sweet brown sugar sauce is cooked with the dessert in the oven.  The twisted part about the sauce is that its cooked upside down and is sucked into the upside down ramekin during cooling.  Don’t ask me exactly how that works…it’s a mystery…or a puzzle.

While the sauce did magically end up in the ramekin, we had some trouble with the crust sticking too much to the sides.  So, grease the sides of the pie plate.  I also recommend making this when you are fairly confident it will be consumed in one sitting…but not by yourself!  Sarah and I each had a helping, then we put the left overs in the fridge.  It wasn’t nearly as good on day two.  The crust got pretty soggy from the peach juice, and wasn’t quite as tasty.

This is a yummy dessert.  The peaches end up perfectly soft.  The crust is not too sweet, and is nice and buttery.  If you’re looking for something a bit out of the ordinary, this is a perfect dessert to use up some of those juicy summer peaches.

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Blueberry Cream Cheese Pastries

These sweet little pastry packages are lovely.  Pre-made puff pastry makes this a dessert that requires very little hard labor in the kitchen.  Assembling these pastries is not exactly a breeze, but they are worth it.

I found this recipe hidden in Fine Cooking from August of 2010.  It is the “Letter from the Editor” section that I wouldn’t have seen if I hadn’t seen the recipe in the index.  The other fruit pies in this edition are so beautiful, but more time consuming since you make your own dough.

For me, this was a perfect dessert for our Sunday night dinner guests.  I made them earlier in the day and stored them in the fridge until time to bake.  I stuck them in the oven when we sat down to dinner, and they were done at the perfect time to enjoy them.

The recipe below is changed slightly from the original.  The original recipe calls for creme de cassis, which I do not have on hand these days, and so I substituted almond extract with good results.  I used low fat cream cheese, and cut smaller circles to make smaller pies.  Unintentionally, I did not cut vents in my pastries.  This probably caused more of the gooey insides to leak out, but they were still delicious.  I served these with vanilla ice cream.  The crunchy sugary tops are wonderful, and the combination of blueberry and cream cheese in the center reminds me of a grown up Toaster Strudel.

Blueberry Cream Cheese Pastries

Ingredients

  • 2 17.3 ounce packages frozen puff pastry, thawed
  • 4 ounces cream cheese (low-fat is fine) softened
  • 7 tablespoons granulated sugar, divided
  • 1/2 teaspoon vanilla extract
  • 2 large eggs yolks
  • 1 cup blueberries
  • 2 teaspoons cornstartch
  • 1/2 teaspoon almond extract
  • 1/8 teaspoon salt
  • powdered sugar for dusting (optional)

Directions

  1. Preheat oven to 375°F
  2. In a medium bowl, combine the cream cheese, 4 tablespoons sugar, vanilla extract, and 1 egg yolk and mix until well combined.
  3. Combine the blueberries, 2 tablespoons sugar, cornstarch, almond extract and salt and mix gently.
  4. On a lightly floured surface, roll out individual puff pastry sheets into a 10 by 10 inch square.
  5. Using a round cutter (3 1/2 inches to 4 inches) cut out 4-6 rounds from the pastry depending on the size of your cutter.  Arrange the circles on a parchment lined baking sheet. (You will need 2 or 3 sheets)
  6. In a small bowl, beat 1 egg yolk with 1 teaspoon water.  Brush the outer edges of each dough round with egg wash.
  7. Dollop about 1/2 tablespoons cream cheese mixture in the center of the round, then top with about 1 tablespoon of blueberries.
  8. Fold in half to form a half moon and pinch edges to seal.  You may use  the tines of a fork to seal as well.
  9. Lightly brush each pastry with egg wash and sprinkle with remaining sugar.  Cut a small steam vent in the top of each pastry.
  10. Bake until golden brown, 20-25 minutes.
  11. Cool slightly, then remove from the baking sheet.
  12. Serve warm or at room temperature, sprinkled with powdered sugar.